Ingredients
Scale
- 4 cups fresh baby spinach, washed and dried
- 1/2 cup sun-dried tomatoes, packed in oil and drained
- 2 tablespoons extra virgin olive oil (plus more if needed)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped (optional but recommended)
- 1/4 teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons toasted pine nuts or walnuts (optional for crunch)
- Grated Parmesan or Pecorino Romano cheese, for serving (optional)
Substitution tips: If you don’t have sun-dried tomatoes packed in oil, you can rehydrate dry ones in warm water for about 20 minutes, then drain and chop. For a nut-free version, simply omit the nuts or swap them for toasted breadcrumbs for extra texture.
Instructions
- Start by rinsing and drying your spinach thoroughly. I like using a salad spinner to make sure no water remains—it helps prevent sogginess later on.
- Chop the sun-dried tomatoes into thin strips. If they’re in oil, drain them well on paper towels to avoid excess oil in the pan.
- Heat the olive oil in a large skillet over medium heat. When warm, add the minced garlic and chopped shallot. Sauté for about 2 minutes until fragrant and translucent, but don’t let the garlic burn—this always brings back memories of my mother gently coaxing flavors out of humble ingredients.
- Add the sun-dried tomatoes and red pepper flakes. Stir and cook for another 2-3 minutes to let their flavors mingle.
- Turn the heat up to medium-high and add the spinach in batches, stirring frequently. It will wilt quickly—about 3-4 minutes. Season lightly with salt and pepper as it cooks. This step always reminds me of the quick, joyful chaos in Nonna Rosa’s kitchen, where timing and intuition were everything.
- Once the spinach has fully wilted and reduced in volume, remove the pan from heat. Stir in the fresh lemon juice to brighten the flavors.
- If using, toss in toasted pine nuts or walnuts at this point for a lovely crunchy contrast.
- Serve immediately with a sprinkle of grated Parmesan or Pecorino Romano cheese, if desired. The cheese adds a salty depth that makes this simple dish feel like a celebration.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
